I adapted the recipe for these scones from one I found in the book 7 spoons by tara o’brady. I added fennel sugar and candied ginger. they have oats and hazelnuts in so they have a really nice crunchy texture. we ate them with butter. we where on baby sitting duty (kiki is 3 almost 4) so I thought it was fun to make these with her as she was playing a baking game on her Ipad all morning so I decided the real thing would be more fun. (I cant believe 3 year olds have Ipads these days) I think my brother and I would just play lego or something, ha I sound like I’m from the dinosaur ages.
I didn’t have buttermilk so I made it by adding 1 and half tbsp lemon juice to the milk. Even the dog wanted to eat them.
1/2 cup 115g cold unsalted butter
1 1/2 cups 150g old fashioned rolled oats plus more for garnish
1 3/4 cups all purpose flour
1/4 cup 25 ground flaxseed or 30g buckwheat flour
1/2 cup 100g fine grain turbinado or granulated sugar (I put some fennel seeds in a jar of sugar to infuse the flavour for two weeks prior to this recipe and crushed a few a few seeds with a pestle and mortar and mixed it with some sugar for garnish)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup 70g sliced hazelnuts plus more or garnish
5 ounces 140g blackberries
grated zest of one lemon
about 1 cup 240ml well shaken buttermilk
4 tbsp. chopped candied ginger
preheat the oven to 400f 200c
line a two baking sheets with baking paper
cut the butter into small cubes and place on a plate in the freezer.
in the bowl of a food processor fitted with the metal blade grind 3/4 cup 75g of the oats until you get a fine meal, then add the flour and buckwheat flour or flaxseed (I used buckwheat) sugar, baking powder and soda and salt and pulse a few times to combine open the machine and scatter the remaining 3/4 cup 75g rolled oats and hazelnuts and butter then pulse quickly 5 to 7 times.
tip the mixture into a large bowl and add the blackberries then pour half the butter milk and using a fork mix the mixuture add some more a little at a time until it comes together (you may not need all of it)
turn the dough onto a lightly floured surface and shape into a flat rectangle and cut into squares.
brush with the remains of the butter milk and sprinkle over some fennel sugar, oats and sliced hazelnuts
bake for about 20 minutes until evenly bronzed.